This Keto OMG Bars recipe is the only magic cookie bars recipe you will EVER need again. As their name explains, they are OMG good!
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Keto OMG Bars
OOOOOMMMMMGGGGG! These Keto OMG bars are simply divine! AND KETO! Don’t take my word for it, try them! I was looking for a magic cookie bar that was tasty, sweet and filling and decided to create my own. These lovely bars can be a snack OR a dessert!
Now, are they bars? Or are they cookies? Or are they muffins? Definitely not muffins. I would say…. they are a cookie bar. Let’s go with that!
What I love most about this recipe is that it is between a snack bar and a dessert. Healthy enough for a snack bar, sweet enough for a dessert. Great for putting in kids’ lunches, having after dinner or even sneaking a bar in the morning before breakfast!
No need to feel guilty EVER!
Originally I made these in an 8×8 pan and then had to cut them. I have updated the recipe as well as updated how they are made. They are now in a single serving size! Perfect for an on the go snack and you can take these Keto OMG bars with you ANYWHERE!
Do you have to refrigerate keto cookie bars?
It all depends on how they are made. For these keto omg bars, you do not. I generally refrigerate them simply because food often lasts longer when stored in the refrigerator.
I also like the way they taste cold better – simple preference!
How long do keto cookie bars last?
The longest these keto omg bars have been around without being eaten has been about a week. They at least lasted for this long both in the fridge and room temperature on the counter. I wouldn’t test the counter theory in hot summer climates though!
Ok, let’s dive into the nitty-gritty details to mastering this beauty!
Kitchen items you’ll need for magic cookie bars
Muffin tins – I prefer the silicone ones as they are WAY easier to clean when you spill. And let’s face it, when filling muffin tins, I always spill! I have ones like this and I love them!
Muffin liners – As with parchment paper, I prefer unbleached muffin liners like these ones. You don’t need to be picky though!
Parchment Paper – I LOVE parchment paper. It makes clean up so easy AND it keeps your precious crust from sticking to the pan. I like to use the unbleached paper such as this one.
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Keto OMG Bar Sweeteners
I am a fan of erythritol. liquid stevia and monk fruit. Those are my goto sweeteners. These are the three that I suggest to always have on hand. When I use erythritol, if the baking dish is a wet dish vs a dry dish, I will almost always mix liquid stevia along with it.
Erythritol is a very versatile sweetener but some people find it has an aftertaste. I do not find this to be the case, but my husband feels it to be true.
We have found that adding some liquid stevia not only enhances the flavor of the dish but it also tempers any aftertaste. A small bottle of liquid stevia goes a long way!
While chocolate chips are not technically a sweetener, they sure can act as one. With Keto, using the regular milk chocolate chips is simply not an option. Baking chips are not an option either as they are a bit too bitter.
I love melting baking chocolate and sweetening it myself, but when I cannot do that, I always reach for Lily’s dark chocolate chips. It is basically baking chocolate sweetened with stevia!
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Store these in an airtight container in the fridge and enjoy them for days!
You can get creative with the topping, but I love the pecans, chocolate chips and coconut combo! Seems to be the internet consensus as well!
If you want to take them on the go, simply remove them from the liner and wrap up in parchment paper!
Alright, alright, let’s get to it!
I will warn you, though, that if you want them to last a while, you might have to hide them from the kids!
Other Keto Dessert Recipes From The Keto Option
The Keto OMG Bars Recipe
This recipe was originally inspired by Fit Mom Journey’s Magic Bars. I made modifications and turned them into individual cookies, but without the inspiration, they wouldn’t have happened!
I mean, there is a pretty standard way to make magic bar in terms of ingredients, especially the keto version, but the fun part about being a blogger is we each put our own spin on it and make them deligihtful in our own way! I just happen to like the way Fit Mom Journey’s looked the best!
However, I wanted these to have more of a cookie, fluffy crust, rather than a cracker type crust. So I made several modifications in the crust layer to create more of a soft, fluffy cookie texture. This wasn’t difficult as I added some cocont flour and increased the baking powder. This poofs them up a bit!
For the sauce, I didn’t want it to be a caramel sauce and I also didn’t want it to be as sweet. So I made the main flavor vanilla and altered the sweetener and butter.
As for the topping, I decreased the amount of chocolate chips to save some carbs!
Such an amazing recipe – both the original and my new version! Be sure to check out Fit Mom Journey’s Magic Bars if you want a caramel version in bar form!
- 1 cup almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg, beaten
- 2 tablespoons butter, melted
- ½ cup heavy whipping cream
- 10 tablespoons butter
- 1/3 cup plus 1 tablespoon erythritol
- 1 teaspoon vanilla
- 1/8 teaspoon Pink Himalayan sea salt
- 4 drops liquid stevia
- 1 cup unsweetened coconut
- 1 cup chopped pecans
- 1.5 cups Lily’s dark chocolate chipss (or other keto approved dark chocolate chips)
- Preheat oven to 300 degrees and line muffin tin with liners.
- In a large bowl, mix almond flour, coconut flour, baking powder and salt. Combine well.
- Add beaten egg and combine.
- Add melted butter, combine well.
- Roll into small .5-1 inch balls. Will make 21-24.
- Place one ball per liner and using your thumb or finger, flatten to fill the bottom of each muffin liner.
- Bake for 20 minutes and remove from oven. Set aside
- Increase oven temp to 350
- Melt butter in pot, add erythritol and soft boil for 5 minutes, stirring often.
- Keeping stirring and boiling until the color starts to turn golden.
- Remove from heat and add remaining ingredients and mix well.
- This makes 1.5 cups exactly. So set aside ¾ cup for later.
- Using a teaspoon measuring spoon, add 1 teaspoon of sauce per muffin tin. You may have a tiny bit leftover, feel free to add to any tins that look like they could use a little more sauce.
- Combine all ingredients into a small bowl and mix well.
- Add 2 tablespoons of mixture to each muffin tin.
- Add 1 more teaspoon of sauce to each tin.
- Bake for 5 minutes.
- Let cool in the fridge until ready to serve.
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Serving Size:1 bar
Amount Per Serving: Calories: 175.9 Total Fat: 17.99g Saturated Fat: 8.62g Sodium: 52.63mg Carbohydrates: 3.07g Fiber: 1.64g Sugar: 1.06g Protein: 2.39g